Tuesday, November 6, 2012

Autumn Cake


I'm back!

And I have news! We've moved! From Eastern WA, back to Seattle. Things are cheery, and autumnal, and our new little home is so cozy! My apologies for not blogging in days and days, but for those of you that may have moved across the state in less than two weeks, you can relate. But we're here, and to celebrate, my first baked treat was an entirely self-developed new recipe. I'm sure there are variations out there, and the concept of a Pumpkin-Apple Spice Cake is not new. But I thought I'd mix things up with a cranberry compote. It put me in the mood for Thanksgiving and all the foodie wonderfulness that is to come. 




Yesterday afternoon, after a busy day, I found myself in our new kitchen, that I painted a bright, Martha Stewart "cardamom" upon moving in, and wanted something warm, cream cheese-y, and pumpkin-y for dessert. While we've been enjoying fall produce, such as squash, kale, and swiss chard, there is nothing like some pumpkin flavored dessert to make you want to curl up and listen to the rain (which we have a lot of!)

So, here it is. Since I was so totally engrossed in cake development, I did not write down as I went, but I promise, it's accurate. Hugs, and Happy Fall!

Ingredients:

Cake:

8 oz. organic pumpkin, either cooked and blended yourself, but not pumpkin pie filling (Gross!)
1/2 c. unsweetened applesauce
2 tsp. cinnamon 
3 tbsp. softened butter
1/2 c. brown sugar
2 eggs

1.5 tsp. nutmeg
1 tsp. ginger
1 tsp. baking powder
2 tsp. vanilla extract
1 c. white flour

Frosting:

5 oz. reduced fat cream cheese
3 tbsp. butter, room temp.
1 tbsp. vanilla extract
2 tsp. cinnamon/brown sugar mixture
1/3 c. powdered sugar

Compote: 

1.5 c. fresh or frozen cranberries (for frozen, let sit in a bowl of warm water for ten minutes to soften)
1/2 c. granulated sugar
1/2 c. water




Method:

Cake:  

Preheat oven to 375 degrees. Add butter and sugar in a bowl, and using your stand or hand mixer, beat on medium for one minute. Add spices and mix for thirty seconds, following with baking powder, vanilla, and flour. Mix until well blended. Butter and flour 9x9 square cake pan and place in oven for about 30-35 minutes, until sides turn a little darker than center.

Frosting:

While the cake is baking, start your frosting. Put all ingredients in your bowl and mix gently for about 2 minutes. Place in refrigerator to chill.

Compote:

If you want your compote to be a warm topping after you've frosted your cake, wait until your cake has cooled and has been frosted to begin making it. Otherwise, if you don't care, and just want to eat your cake as soon as possible, warm compote or room temperature compote, make it any old time you want to. To start, cook up some simple syrup; combine sugar and water in a shallow pan over medium-high heat, and allow it to come to a simmer. Add cranberries and bring to a slow boil. When cranberries begin to soften, crush them gently with a spoon, allowing the juice to release. Bring heat down, and allow to simmer for about 5-7 minutes. 



When it cools, it will become a jelly, and is equally delicious on toast, or alone. 





Assemble this dessert by removing cooled cake from the pan, and placing it on a cake tray. Frost evenly and allow to set for a bit. Then, slice, and pour your warm, cranberry goodness all over it. And then, enter a food coma, and fall asleep. 



1 comment:

  1. momscorner1@yahoo.comNovember 6, 2012 at 5:37 PM

    I am glad to hear that you are enjoying your new kitchen! The cake looks delicious and filling and of course, what is better than cream cheese frosting! The compote looks very pretty and healthy, wonderful.

    ReplyDelete